This falafel isn’t fried, but it is delicious.
. But making falafel—chickpea fritters that are usually deep-fried in a ton of oil—just didn't seem like a realistic choice for a weeknight.
I knew, however, that if I could come up with a falafel recipe that was both quick and baked , then I could have falafel any day of the week. To cut down on chopping time, I pulled out the food processor and pulsed canned chickpeas, garlic, red onion, and plenty of spices and herbs into a flavor-packed falafel mixture. Thanks to a brushing of veggie oil and a high oven temp, the baked falafels came out with a nice, crisp crust that closely mimics the crunch of their fried counterparts. But they were lighter than fried falafels, with a nice airy texture.
To serve with the falafel, I brightened tahini sauce with the sweet, tangy flavors of the orange juice–spiked dressing served at that Berlin falafel joint. Quick-pickled red onions and a cabbage and tomato salad are also lively and filling additions. If you have extra herbs, especially mint and cilantro, chop and stir into the falafel mix. And when the season's right, finish the dish with a few pomegranate seeds on top, just like they do in Berlin.
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